Krampouz Professional electric crepe maker UL - Manuel (Page 12)

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For 20 crepes – Put 1 tablespoon of buckwheat flour (optional), approximately 1/2 cup of sugar, 1
teaspoon of salt, 2 eggs, 2 tablespoon of melted unsalted butter or 1 tablespoon canola, 1 teaspoon
vanilla extract and 1/2 cup of water in a bowl. Stir it all and add gradually 2 cup of wheat flour and
1/2 cup low-fat milk until to obtain a fully smooth without lumps. Add progressively 3/2 cup of milk.
BUCKWHEAT CREPES
For 15 crepes -Put 250 g of buckwheat flour, 1 dessert spoon of wheat flour, 1 teaspoon of coarse salt,
1 egg and 1 glass of water (12 cl) into a bowl. Stir to form a compact ball. Add one glass of semi-skilled
milk, stir in then beat for approximately 5 min to obtain a fully smooth batter. Gradually add 3 more
glasses of milk.
For 15 crepes -Put 2 cup of buckwheat flour, 1 tablespoon of wheat flour, 1 teaspoon of coarse salt, 1
egg and 1/2 cup of water (12 cl) into a bowl. Stir to form a compact ball. Add 1/2 cup of semi-skilled
milk, stir in then beat for approximately 5 min to obtain a fully smooth batter. Gradually add 3/2 cup of
milk.
Cooking
 Use cooking oil for greasing the griddles.
 Cooking temperature for crêpes is between 200°C/230°C approx.
 Before spreading the first crêpe, or before each crêpe making session, lightly grease the griddle
with the cleaning pad Krampouz.
 To make a crepe, poor a ladle of batter on the hot griddle. Spread the batter with the wood
spreader Krampouz.
 Whilst cooking, simply wipe the griddle with the cleaning pad and only add oil if your crêpes
stick.
 If the appliance remains heated for a long time without being used, ensure you lightly grease the
griddle before re-use.
Practical advice
 If the batter runs on the griddle or sticks to the spreader: do not grease. Wipe the griddle with a
Krampouz wiper pad ATG1 or ATG5. Badly-made batter can have the same effect.
 If the batter bubbles and sticks to the griddle:
 You have not seasoned enough: continue the seasoning operation
 The griddle is charred: scrape and redo the seasoning operation
 The griddle is charred or the seasoning unsticks: scrape the griddle with an abrasive stone
and start another seasoning.
 The batter only bubbles: it is too runny or badly-made or else the griddle is too hot.
 If the griddle only sticks: lightly grease with a little cooking oil.
 If you add the fillings on the griddle on which you spread the batter:
 Avoid certain fillings which can spoil the seasoning (e.g. lemon, tomato).
 Wipe the griddle before spreading the next crêpe.
 Do not polish the griddles as the seasoning operation will not maintain its good surface.